Stand mixer (for making frangipane)
Pie dish - 9-inch glass or metal
Rolling pin (optional for crust preparation)
Citrus zester or fine grater (for cherries and apricots)
Fruit pitter (for removing pit from cherries and possibly apricots)
Kitchen scale (for precise ingredient measurement)
Mixing spoons or spatulas (various sizes)
Silicone baking mats (optional, with silicone tart pan)
Pastry blender or fork (for making crust dough by hand)
Food processor (alternative for frangipane preparation)
2/3 cup grappa (preferably Julia brand)
3 1/2 tablespoon sugar
1/2 cup pitted prunes, halved
1/3 cup dried cherries
1/3 cup dried California (Pacific) apricots
Pastry dough
7 ounces almond paste (not marzipan; about 1 cup)
1/2 stick unsalted butter, softened
3 tablespoons sugar
1/8 teaspoon pure almond extract
1/2 teaspoon salt
2 large eggs
3 tablespoons all-purpose flour
Equipment: an 11-inch flan ring or round tart pan (with removable bottom); pie weights or dried beans
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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